Grilled Szechwan Chicken with Hoisin Barbecue Sauce

Name: Grilled Szechwan Chicken with Hoisin Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons Szechwan peppercorns; 1 teaspoon black peppercorns; 1 teaspoon kosher salt; 1 teaspoon finely grated fresh ginger; 1 garlic clove, minced; 1 tablespoon Asian sesame oil; One 4-pound chicken, rinsed and patted dry; Vegetable oil, for the grill; Hoisin Barbecue Sauce; Grilled scallions and onion slices, for serving

Servings: persons

1
In a small skillet, toast the Szechwan and black peppercorns over moderate heat until fragrant, about 1 minute.
2
Transfer to a bowl and let cool.
3
In a spice grinder, grind the peppercorns.
4
Transfer to a bowl and mix with the salt, ginger, garlic and sesame oil until a coarse paste forms.
5
Spread half of the paste under the chicken's skin and rub the remaining paste all over the skin.
6
Tie the chicken's legs together with kitchen string.
7
Light a grill and set it up for indirect grilling.
8
If using charcoal, when the fire is medium hot, rake the coals into two piles on opposite sides of the grill.
9
Place a foil drip pan in the center of the grill.
10
If using a gas grill, light the front and rear or outside burners.
11
Lightly brush the grate with vegetable oil.
12
Set the chicken on the grill, breast side up, over the drip pan, away from the heat.
13
Cover and grill until the skin is crisp and an instant-read thermometer inserted into the inner thigh registers 165, about 1 1/2 hours.
14
Transfer to a cutting board and let stand for 5 minutes before carving.
15
Serve with the Hoisin Barbecue Sauce and the grilled scallions and onions.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 tablespoons Szechwan peppercorns, 1 teaspoon black peppercorns, 1 teaspoon kosher salt, 1 teaspoon finely grated fresh ginger, and more.

Yes, Grilled Szechwan Chicken with Hoisin Barbecue Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!